Time: 50 mins
1 tablespoon unsalted butter, softened
1 1/2 teaspoons black truffle paste or finely grated black truffle
1/4 teaspoon fresh lemon juice
1/2 teaspoon kosher salt, divided
6 ounces mixed fresh wild mushrooms, stemmed and sliced (about 3 cups)
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon black pepper
8 ounces uncooked farro mafaldine pasta
1 small garlic clove, thinly sliced
1/2 cup vegetable broth (such as Zoup!)
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 ounce pecorino Sardo cheese, grated (about 2 tablespoon), divided
Preheat oven to 400°F. Stir together butter, truffle paste, lemon juice, and 1/4 teaspoon salt in small bowl until combined. Set aside.
Toss together mushrooms, 1 tablespoon oil, pepper, and remaining 1/4 teaspoon salt in a large bowl until coated. Spread in an even layer on a small rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.
Meanwhile, cook pasta in boiling salted water until al dente, 5 to 6 minutes. During final 2 to 3 minutes of pasta cook time, cook garlic and remaining 2 tablespoons oil in a 12-inch skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.
Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 1 tablespoon cheese; toss to combine. Divide pasta between 2 bowls; sprinkle with remaining 1 tablespoon cheese.